I always liked cooking with wine, there is a certain elegant French flair that wine lends to whatever is made with it. In our quest to find delicious recipes, we came across what promised to be a very savory one on my recipesand it inspired us to make a kosher version:

Since I only use regular wine rather than “cooking” wine (why impact on the taste of a great recipe with wine you so bad you would’t drink it?!?!?), considering I have just enough left over, I’ll be using a very good TishbiCabernet Sauvignon 2006.

*(CS’ Chicken Broth

Yields about 6 cups

Ingredients

2-1/2 poundschicken pieces with bones

1 large carrot, cut into chunks

2 medium sized onions, quartered

2 celery ribs with leaves, cut into chunks

2 bay leaves

1 teaspooncrushed,dried rosemary,

1/2 teaspoondried thyme

2 quarts cold water

Directions

Put all ingredients in a soup pot. Bring to a boil slowly, then reduce heat. Skim foam. Cover and simmer for about 2 hours.

I freeze the unused broth yields for up to 10 days (it will always get used up by then!)

Going through myrecipes.com, I see a nice amount of recipes that can be adpated to make them kosher or can already be made as they are. I plan to come back often for inspiration. Meanwhile… enjoy, gentle reader, enjoy!